Hungarian fish goulash

Learn more about the ingredients. The most key (apart from fish, of course) is PAPRIKA. Classically, it is a powder of dried sweet pepper. However, in large quantities it becomes very acute, so this must be taken into account. The Magyars have their own secret: to reveal the aroma of dried paprika, it must be immediately "brewed" with boiling water during the addition to the dish. This is its fundamental difference from cayenne or ground black pepper - they can be added both during cooking and in a ready-made dish.

For those who are not worried about worries about extra calories - the fish can be pre-fried, rolled in flour. For "aggressiveness", it is not forbidden to add large (!) chopped potatoes to the soup.

The presence of tomatoes, tomato paste, as well as lemons, olives and capers in the dish is categorically unacceptable! Otherwise, you will get a primitive hodgepodge.

This concludes the theoretical introduction and I turn to practice:

Cut a piece of smoked bacon into plates, put it in a saucepan; cut lengthwise and put the carrots and celery / parsley root cut down, wait until all the fat is melted and throw out the pork rinds. Add finely chopped onion to the roots and fry until transparent.

Pour ground paprika (I put a tablespoon without a slide), mix and pour half a liter of boiling water. Add salt, bay leaf, a few peas of black pepper, marjoram and bring to a boil. Put the pieces of fish and cook for another 8-10 minutes on medium heat.

There is sour cream in the original recipe, but I don't add it, because they don't eat it in my family.

Jó étvágyat (bon appetit)!